Seafood

This seafood paella recipe requires organization and slicing and dicing in advance. But once the paella gets going, the process is pretty seamless—and the rewards are huge.

Sure, you can make these satisfying wok-fried noodles from chef Kris Yenbamroong without a wok. Just get your skillet super hot. 

Choose the best-quality fish for this simple ceviche.

Play around with different herbs in this lobster salad recipe, such as parsley or mint, and other citrus, like grapefruit in place of orange.

Opinions? We've got 'em. Especially when it comes to what makes the best tuna melt recipe.

The staff at Rappahannock Oyster Bar get a thrill from seeing customers savor every bite.

You should totally DIY your cocktail hour. All you need is some meat, some cheese, and some oysters.

It's okay: Basic cooking mistakes happen. Even something as simple as a seared piece of fish.

There are a few necessary techniques to get perfectly crispy-skinned fish, every time. Chef Donald Link shows us the way.

The two-step potato frying method is supported by science: The first phase cooks the potato through, without adding color; the second fry creates a golden, crunchy exterior.

We love making this take on a niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

This technique will work on any fish—red snapper, salmon, and branzino, and mackerel included.

Can’t find dried shrimp? Straight up Old Bay and some salt will capture that “down the shore” vibe we’re after.

Weeknight chowder? Use clam juice. Weekend? It’s worth making fish stock from scratch.

You’ve probably never seen smoked swordfish before, but you probably weren’t looking. Find it at Mexican, Spanish, or other specialty grocers, or at a well-stocked fish market.

No nduja? Just add an extra glug of olive oil along with some red pepper flakes.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

Spicy, citrusy weeknight noodles from Pêche chef, Donald Link.

Like a fish shepherd’s pie; the zucchini helps thicken the filling, but disappears in the sauce.

Don't be scared of octopus. You can totally cook it at home.

Join Bon Appétit in a plank challenge… a cedar plank challenge, that is.

Cooking in packets makes for a wonderful moment of revelation: you open the foil (or parchment) wrapper and get a warm puff of fragrant steam to go with your tender fish. Snapper’s just one way to go in this recipe: any flaky white fish will work well. Just add more cooking time for a thicker slice of fish.

A Korean stew made with an earthy red chile stock and delicate curds of silky tofu, sundubu is traditionally served in preheated stone bowls. You can re-create that effect by heating a stone bowl or a cast-iron pot in a 400° oven.